This comforting Vietnamese classic is made by slowly simmering rice in chicken broth until it becomes porridge-like. Its soft texture and mild flavor make it a practical meal, especially for young children.
Put the chicken breast, ginger slices, and water in a pot and bring to a boil. Skim off the foam, then simmer over low heat for 15 minutes. Remove the chicken and reserve the broth.
Add the rinsed rice and salt to the reserved chicken broth. Simmer over low heat for 25 minutes, stirring occasionally, until the rice becomes porridge-like.
Shred the boiled chicken and add it to the porridge. Heat through, garnish with scallions, and serve warm.
Stir the rice occasionally so it does not stick to the bottom of the pot and develop a burnt smell. If you cook the chicken too long, it may dry out instead of shredding easily, so remove it from the broth promptly.
Pirinci 25 dakika pişirdiğimde benim çorbam hâlâ tanelerin belli olduğu bir kıvamdaydı, tam lapa kıvamına gelmesi için süreyi uzatmak mı gerekiyor yoksa pirinç miktarını mı azaltmalıyım?
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